Set custard of milk, panela and cornstarch, eaten with bunuelos
Your guide, Chef BakuA full recipe for this dish has not been written yet.
Made through the nine-night Novena de Aguinaldos each December, stirred in a copper pot and cut into squares once firm.
Natilla is a dessert from Colombia: set custard of milk, panela and cornstarch, eaten with bunuelos. Made through the nine-night Novena de Aguinaldos each December, stirred in a copper pot and cut into squares once firm.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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